Artichoke Pesto

Ingredients

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1 Packet of linguine pasta 

1 Small bag of frozen or fresh artichokes

100g of Pine nuts

200g of freshly grated Parmesan

2 Lemons (smooth peel)

3 fresh basil bunches

Garlic

Olive Oil

 

Method of Preparation

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Cook the artichoke hearts in salted water for 15 to 20 minutes.

Drain and cool

Mix the artichoke hearts with basil, 4 cloves of garlic, olive oil and a little water to cook the pasta or artichokes.

Add the Parmesan cheese, salt and mix again.

Add the zest, lemon juice and pepper.

Serve with freshly cooked pasta.

 

By Chef Samar Mhanna

Special Thanks to Lamina's Kitchen.